Garlic is a powerful nutrient, packed with an array of health benefits. It contains more than 10 vitamins, 10 minerals, and 200 other beneficial chemical compounds. Its carbohydrate content accounts for 28-33%, while protein makes up about 2-6%. People with gout can consume garlic safely due to its low purine content. On average, 100 grams of garlic contains only 17 mg of purines, well below the daily limit of 400 mg for individuals with gout.
Garlic has several advantages for those with gout. The compound S-allyl-L-cysteine inhibits xanthine oxidase, an enzyme that converts purines into uric acid, preventing gout flare-ups. Regular consumption of garlic also increases levels of superoxide dismutase, an enzyme that supports the conversion of damaged cells into healthy ones, aiding in the recovery of DNA structures during gout attacks.
The main antioxidant compound in garlic, allicin, has anti-inflammatory properties that can help people with gout improve arthritis. It inhibits inflammatory cytokines like IL-17, IL-12, TNF-α, and others, reducing inflammation and promoting joint health. Additionally, garlic has a low glycemic index meaning it does not significantly raise blood glucose levels in moderate amounts which is beneficial for individuals with gout.
While consuming too much garlic can lead to side effects such as increased bleeding risk and digestive issues and decreased effectiveness of certain medications; it’s advisable for individuals with gout to seek guidance from a musculoskeletal specialist and a nutritionist to determine an appropriate diet plan.
In addition to garlic natural nutrients like eggshell membrane extract collagen chondroitin sulfate turmeric root extract and others can help alleviate gout pain and inflammation these substances have anti-inflammatory effects promote cartilage regeneration reduce the risk osteoarthritis incorporating a variety of these nutrients into the diet can contribute to overall joint health for individuals with gout.
